These Ancho Chili Short Rib Nachos are to die for. I mean, you just can’t get much more delicious than this dish. Talk about taking your basic nachos to the next level and beyond! I would recommend getting started a day ahead and cook the ribs first, and then let them sit in the fridge overnight. This is great because it makes it easy to skim the excess fat from the top, but it also continues to let those incredible roasted veggies and ancho chilis to do their magic and further develop the flavors.
After re-heating the meat, easily shred the fork-tender meat from the bones with a fork. Then assemble the nachos, top with you favorite toppings, and be ready for the best nachos you’ve ever encountered!! Perfect for the big game!! Enjoy! 150% Loon Approved!
Ancho Chili Short Rib Nachos
- 4 - 5 dried Ancho chilies*
- 3 to matillos* outer skins removed, halved
- 2 jalapenos stems removed, seeded, halved
- 1 medium onion peeled and quartered
- 3 garlic cloves peeled
- 1 28 oz can whole tomatoes drained (San Marzano work well)
- 1 tbsp fresh lime juice
- Kosher salt and fresh ground black pepper
- 1 beer any Mexican variety works well
- 3 - 4 lbs beef short ribs English cut - in 2" to 3" pieces
- 1 tsp olive oil
- Corn tortilla chips
- 2 cups Colby cheese or combination of cheddar and Monterey Jack, shredded
- Coarse sea salt optional
- Mexican crema or sour cream, for topping
- Pico de Gallo for topping
- Cilantro chopped, for topping
- Pickled jalapenos for topping
- *Found in the Mexican section of your supermarket our specialty food markets (ie, Whole Foods), or Mexican markets.
PREPARE THE CHILIES AND VEGGIES:
Place chilies in a bowl and add enough boiling water to cover. Soak until softened, about 20 minutes.
Drain and coarsely chop, discarding the seeds. Set aside.
Place the tomatillos, jalapenos, onion and garlic on a baking sheet and place under the broiler for about 5 minutes, turning the pan half way through. They should have just started to brown. Keep an eye, don't let them burn!
Place the Ancho chilies, roasted veggies, tomatoes, lime juice, 1 teaspoon of salt in a food processor or blender and process, or blend, until smooth.
PREPARE THE RIBS
Pre-heat the oven to 350 F.
Heat the oil in a large oven proof skillet, or Dutch oven, over medium-high heat.
Liberally salt and pepper the ribs.
Place the ribs in the skillet and sear on all sides until nicely browned, about 8 minutes.
Pour the roasted veggies/Ancho chili mixture over the ribs.
Add the bottle of beer. Gently mix with large wooden spoon.
Cover and place in the oven to braise for 90 minutes.
Remove the cover, gently stir, add more beer if getting too dry, and cook for another 45 minutes.
Remove from oven and let rest for at least 1 hour (preferably overnight in the fridge).
Skim the excess fat from the top.
Re-heat the ribs in a 350 F oven until heat through.
Using tongs, carefully remove the ribs from the vessel, and using a fork, shred the meat from the bones. Set aside.
ASSEMBLE AND PREPARE THE NACHOS
On large baking sheet, place a layer of corn tortilla chips.
Add the cooked rib meat over the chips, spreading evenly.
Top with the cheese and then a few sprinkles of the coarse sea salt (if using).
Place under the broiler for 5 - 8 minutes, until cheese has melted and bubbly (Keep an eye on it! Don't let them burn!).
Remove from oven and top with sour cream, pico de gallo (or salsa), cilantro and jalapenos.